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Spiced lamb kebabs with pea and broad bean tabbouleh

by Stephanie Brooks

Serves: 4

These delicious Mediterranean-inspired kebabs would make the perfect summer dinner. They would work well made with chicken too. Leave to marinate for as long as you can to guarantee plenty of flavour.


  • 2 garlic cloves, crushed
  • 1 tsp ground cumin
  • a pinch of cayenne pepper
  • finely grated zest of 1 lemon
  • 400g lamb-leg steaks, cubed
  • 200g cherry tomatoes
  • 150g bulgur wheat
  • 300g peas
  • 200g podded broad beans
  • 1 small red onion, finely chopped
  • 1 x 28g pack mint, roughly chopped
  • 1 x 31g pack coriander, roughly chopped
  • juice of 2 lemons
  • 3 tbsp extra-virgin olive oil
  • 4 tbsp natural yogurt, to serve


  1. Put the garlic, cumin, cayenne pepper and lemon zest in a large bowl and mix together well. Add the cubes of lamb and toss well to coat. Set aside for at least 1 hour to marinate.
  2. Thread the marinated lamb on to skewers, alternating with the cherry tomatoes – you’ll need between 4-8 skewers depending on their size.
  3. Meanwhile, put the bulgur wheat in a large bowl and just cover with about 150ml boiling water. Cover and leave to soak for 5 minutes.
  4. Bring a medium pan of water to the boil and blanch the peas and broad beans for 1 minute. Drain, then refresh them in ice-cold water and drain again.
  5. Remove the outer skin from the broad beans to reveal the bright green bean inside.
  6. Toss the soaked bulgur wheat with the chopped red onion, the peas, broad beans, chopped mint, coriander, lemon juice and olive oil. Season to taste.
  7. Preheat a griddle pan or grill and cook the lamb skewers for 10-12 minutes, turning regularly until cooked and slightly charred. Serve with the tabbouleh and a dollop of natural yogurt.


Marinate the lamb a few hours ahead or overnight. The tabbouleh can be made up to 2 hours ahead; chill

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